Serves 3
500g/1lb 2oz new potatoes/salad potatoes
½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar)
2 tbsp olive oil (extra virgin if possible)
1 tsp runny honey or maple syrup
2 spring onions, trimmed and finely sliced (some green tops reserved for garnish)
2 tbsp mayonnaise (any sort)
1 tbsp wholegrain mustard or other mild mustard (optional)
1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional)
salt and freshly ground black pepper
Boil or steam the potatoes in salted water for 15–20 minutes, or until tender.
Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions.
Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.
Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using).
Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve.